"This is my mother-in-law's recipe for traditional bread stuffing. Bread, pork and seasonings blend to create a perfect filling for the holiday bird. Use more bread if needed to create a stuffing that's moist, but not mushy." — KRKing911
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ground pork sausage
2 (1 pound) loaves
day-old white bread, torn into small pieces
1 1/2 teaspoons
sage seasoning mixture
salt and pepper to taste
eggs, lightly beaten
With a few variations, this has been my family's stuffing recipe for three generations. We use a stick of butter and six onions, slowly sauteeing the celery and onions until very soft. Add eight cups of cubed bread that you've left sit out overnight. Moisten with turkey broth. The stuffing should be a bit on the "mushy" side, but not too much.
This is good, but only because I added a bunch of seasonings and more chicken broth. As the recipe is would NOT be good at all.
I made a few changes and it ended up just like my Mom used to make...no chicken broth, 2 rolls of sausage (don't drain) and a stick of butter with the celery and only one onion. And lots of sage and poultry seasoning! The actual stuffing out of the bird was terrific. Cutting the bread in small cubes also helps keep if from being too dry.
This was my first year cooking for Thanksgiving and I was very stressed. This receipe was so easy and tasted great. My Mother-in-Law doesn't eat sausage and she loved it (she even took some home). I didn't stuff it in my turkey and it still came out great. I put it in the oven for about one hour at 350. I also added a little more chicken broth half way through cooking. Thank you Kimberly and Mother-in-Law, I will be using this receipe forever.
Great recipe, same as my mom made my whole life. This is the stuffing that makes it feel like thanksgiving. We do make it a bit different: We use 2 packages of jimmy dean (regular) sausage, (do not drain) 1 stick butter, 6 stalks of celery, two med onions, 1 1/2 to 2 packages of bread (depending on size). Poultry seasoning, sage, and pepper to taste. (no salt as sausage is salty enough) Two eggs and 1/4 cup milk. For the broth we boil the neck, liver, gizzard and heart with 4-6 bouilion cubes. (makes a great stock). Cook in a Oven safe dish for approximately 30 min, 350 degrees, Make sure stuffing reaches 165 degrees. If you stuff the bird see internet for temp. regulations for health reasons.
Woohooooooo! Another great recipe keeper. We just had our Thanksgiving Dinner yesterday and this stuffing was awesome. I made it in a pan and placed it in the oven at 350 for 20 minutes as we deep fried the turkey. My husband was amazed. Thanks Kimberly!
I really liked this, I thought it had good flavor.I am going to use this as my recipe from now on. I froze the bread first and then sliced it frozen into cubes with a serrated knife. Very easy. Let the bread sit out overnight, tossed it to get it stale. Like the cubes in the bags but much cheaper--Use any old cheap sandwich bread. Thanks.
I've tried alot of stuffing recipes and this one absolutely blows them all out of the water. Fantastic!
* Percent Daily Values are based on a 2,000 calorie diet.
Basic Yankee Bread Stuffing
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 329
** Calories from Fat: 112
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